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Cast Iron Petal Shallow Casserole

26 cm - 2.2L

329,00 €

Stoneware Coupe Dinner Plate

27 cm

24,00 €

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Cast Iron Round Casserole

24 cm - 4.2L

339,00 €

Stoneware Heritage Rectangular Dish with Lid

33 cm - 3.8L

137,00 €

Stoneware Heart Plate

23 cm

24,00 €

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Cast Iron Bread Oven

24 cm - 1.6L

279,00 €

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Cast Iron Cooking

Reignite your passion for the culinary arts with our 10 best recipes for cast iron cooking.

Rolled Rib Eye Roast

RECIPE

Rolled Rib Eye Roast

A succulent boneless roast made from rib-eye beef. Marinated for tenderness and coated with a flavourful pepper and herbed crust, this roast is oven-roasted until golden brown and slow-cooked to perfection. Resting before slicing ensures juicy, perfectly cooked beef. Ideal for festive occasions or special dinners!

WE USED

Cast Iron Oval Casserole

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Cauliflower Coconut Curry

RECIPE

Cauliflower Coconut Curry

Wholesome and comforting, this fragrant curry is easy to make and a hauntingly delicious addition to your Halloween menu.

WE USED

Cast Iron Pumpkin Casserole

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Braised White Beans and Fennel with Greens

RECIPE

Braised White Beans and Fennel with Greens

The technique of braising isn’t just for meat. In this recipe, the same principle is applied to transform humble dried white beans and vegetables into a rich, vegetarian one-dish meal – simply omit the cheese (or use a vegan cheese substitute) to make it vegan. The cooking time might seem long but is mostly hands-off, and is needed to ensure the final dish is creamy and meltingly tender.

WE USED

Non-Stick Ceramic Shallow Casserole

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Seared Salmon in Coconut Green Curry

RECIPE

Seared Salmon in Coconut Green Curry

Sweet winter squash is the perfect complement to tender salmon in this fragrant coconut curry recipe. The intense flavors of the green curry infuse the fresh vegetables, bathing the dish in a spicy coconut sauce brightened with fresh lime juice. Enjoy the curry as a one-dish meal or add steamed rice to soak up every last bit of the delicious sauce.

WE USED

Non-Stick Ceramic Sauté Pan

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Banana Bread

RECIPE

Banana Bread

This is one of the easiest banana breads you’ll ever make. Serve this moist, delicious bread straight out of the oven with salted butter.

WE USED

Loaf Tin

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Seared Fish with Lemon Mustard Pan Sauce

RECIPE

Seared Fish with Lemon Mustard Pan Sauce

This colorful fish recipe uses the cold pan method in a nonstick skillet to achieve a perfectly cooked filet with no guesswork. To make this a one-dish meal, we love the vibrant mix of spring vegetables, cooked until they are lightly charred and perfectly tender. A quick and easy lemon mustard pan sauce elevates this simple recipe to a dish worthy of a special occasion.

WE USED

Non-Stick Ceramic Frying Pan

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Grilled Salmon and Spring Onion Skewers on Toasted Pitas

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

4-6 4-6

Grilled Salmon and Spring Onion Skewers on Toasted Pitas

Skewered and grilled, these flavourful salmon kebabs are perfectly accompanied by pita bread.

Main INGREDIENTS

Fish & Seafood

FOR THIS RECIPE WE LOVE TO USE

Cast Iron Rectangular Grill

129,00 €

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Ingredients

Method

Ingredients

FOR THE MARINADE

80ml olive oil
5ml sesame seed oil
Juice and zest of 2 limes
5ml chilli flakes
1 pinch of sea salt
10ml honey
5ml harissa spice blend or smoked paprika

FOR THE SALMON

1kg fillet of fresh salmon (using the belly for thickness and not the tail end)
300g spring onion or baby leeks

TO SERVE

Halved and grilled pita bread
Radish slices
Freshly chopped dill
Lemon yoghurt
Lime wedges

Method
1

To make the marinade, mix all the ingredients together.
2

Cut the salmon up into large, evenly sized chunks. Place in the marinade and set aside at room temperature to immerse in the flavours for about 15 minutes.
3

Cook the spring onions or baby leeks whole over an open flame until just charred and slightly soft. Cut them into evenly sized pieces big enough to thread through a skewer. To assemble your skewers, place each piece of salmon on a skewer with spring onion or leek between each salmon piece.
4

Heat the Le Creuset 24cm Cast Iron Square Grill on medium-high heat and cook each skewer for 2 -3 minutes a side until cooked to your liking. If you are keeping the fish's skin on, cook the skin side slightly longer for a crispy finish. Serve with halved and grilled pita bread, with radish slices, freshly chopped dill, lemon yoghurt with hot salmon skewers and lime wedges.